Lita Eats

Gudeg Jogja, a traditional Javanese dish, is a beloved culinary treasure hailing from Yogyakarta. Known for its rich, aromatic flavors and tender ingredients, Gudeg is often enjoyed as a special meal during celebrations or family gatherings. This dish combines young jackfruit, chicken, and boiled eggs, slow-cooked in a luscious blend of coconut milk and a medley of spices, creating a unique and unforgettable taste.

Ingredients

• 650 grams young jackfruit (I used 2 cans of canned jackfruit)
• 1/2 chicken
• 6 eggs
• 1 teabag of english breakfast tea (subtitute of Jati leaves and give that dark colour)

Spice Paste

• 20 shallots
• 4 garlic cloves
• 5 candlenuts
• 1 tsp coriander
• 2 segments galangal
• 2 stalks lemongrass
• 200 grams palm sugar (or brown sugar)
• 2 tsp salt
• 1500 ml coconut milk

Methods

1. Prepare the Jackfruit and Chicken
   • Clean and cut the young jackfruit into pieces. Boil in boiling water for 10 minutes, then drain.
   • Clean the chicken and cut it into several pieces.
2. Make the Spice Paste
   • Blend the shallots, garlic, candlenuts, and coriander into a smooth paste.
3. Sauté the Spice Paste
   • Sauté the spice paste with the galangal and lemongrass (crushed) until fragrant.
4. Cook the Gudeg
   • Add the chicken and jackfruit to the sautéed spices. Stir to combine.
   • Add the teabags palm sugar, salt, and coconut milk. Cook over low heat, stirring occasionally, until the chicken and jackfruit are tender and the flavors are absorbed, about 2-3 hours.
   • Boil the chicken eggs until cooked, peel them, and add them to the gudeg. Cook briefly until the eggs are infused with the flavors.
5. Serving
   • Serve Gudeg Jogja with hot rice and Sambel Goreng Krecek.